trust your sins.
strictly for your viewing pleasure.
Fried rice using quinoa.
– 1 cup of quinoa
– scrambled egg whites
– half cup of edamame
– half cup of chopped scallions
– half cup of shredded carrots
– couple sliced up mushrooms
– teaspoon of fresh ginger
– chopped garlic
– olive oil
– Bragg liquid aminos (great substitute for your high sodium soy sauce)
“Variety’s the very spice of life, that gives it all its flavor.”
– William Cowper
So, this morning before making my breakfast I’ve already decided that I will shoot my food with my big bad nikon camera instead of my iPhone. Setting up my plate brought me back to the days when I was learning the art of still life. I owe many of my lighting skills from my teacher Ann Mitchell, (http://www.ann-mitchell.com) without her passion for teaching I would probably never realized and appreciate the endless potential of my gift. With that in mind I’d like to share a quote by Joseph Joubert “to teach is to learn twice.”
Fresh goodies from a local farmers market.
This classic Filipino dish is one of my favorite but I made mines slightly or maybe completely different. Tofu and squash was a must and I included chopped asparagus, shallots, and tomatoes. For the soup flavor I used almond milk with a mixture of low sodium oyster sauce and added my choice of herbal seasonings hoping it’ll bring a familiar taste.